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This Reese’s Cheesecake is as delicious as it sounds. It starts with a perfectly baked brownie crust that’s filled with chocolate and peanut butter chips followed by creamy peanut butter cream cheese filling and topped with Reese’s Peanut Butter Cups. Rich and decadent, it’s perfect for any occasion!
1 18.4-ounce box brownie mix I used Betty Crocker ~ Milk Chocolate
½ cup vegetable oil
¼ cup water
1 egg slightly beaten
½ cup semi-sweet chocolate chips
½ cup peanut butter chips
3 8 ounce packages cream cheese (full fat) softened
1 cup granulated sugar
4 eggs room temperature
1 tablespoon vanilla extract
¾ cup creamy peanut butter
½ cup heavy cream
14 miniature peanut butter cups quartered
Chocolate Ganache and Peanut Butter Cup Topping
1 cup (8 ounces) semi-sweet chocolate chips
½ cup heavy cream
34 miniature peanut butter cups quartered
Preheat oven to 350F. Line the bottom of a 9-inch springform pan with parchment paper cut into a circle to fit the inside bottom of the pan. Lightly spray the pan with non-stick spray and set aside. Using a medium sized mixing bowl, stir together the boxed brownie mix, vegetable oil, water and beaten egg just until ingredients are combined. Pour batter into prepared springform pan. Bake for 35 minutes. Remove the pan from the oven and immediately sprinkle the chocolate and peanut butter chips onto the top of the hot brownie, in an even layer. Allow the brownie crust to cool on the counter while preparing the cheesecake filling. Reduce the oven temperature to 325F.
Using a stand mixer, or a large mixing bowl with a hand held mixer on medium speed, cream together the cream cheese until smooth.
Add the sugar and vanilla extract and continue to mix on medium-high speed for another 1-2 minutes, scraping down the sides of the bowl when needed, until the mixture is smooth.
Reduce the speed to low and add the eggs, one at a time, mixing well after each egg. Do not overmix.
Keep the mixer speed low, add the creamy peanut butter and the heavy cream. Continue mixing until everything is completely incorporated. Use a rubber spatula to fold in the quartered mini reese’s chocolate cups.
Wrap the springform pan in a double layer of aluminum foil. Spoon the cheesecake batter on top of the brownie layer. Place the springform pan into a large roasting pan. Carefully pour hot water in the roasting pan, being very careful not to get any water in the cheesecake filling, about 1 inch up the side of the springform pan. Bake the cheesecake for 1 hour.
PRO-TIP: It is important to keep the water until 1 inch high because if you put too much water in then you risk getting water into your springform pan. The reason for the water bath is to create a nice moist cooking environment for your cheesecake (eggs and dairy don’t like high/dry heat when baking).
Once the cheesecake has cooked for the hour, turn off the oven and crack the oven door open about an inch and allow the cheesecake to cool in the oven for 30 minutes.
PRO-TIP: To make sure the cheesecake is done, do a Wobble test ~ basically when your cook time is up, your cheesecake center will just ever so slightly jiggle, or wobble when you give you cheesecake a little jiggle.
DO NOT PANIC AND OVER COOK IT (it will set when it is in the refrigerator cooling over night)! If it is really super jiggly, you can give it a little more time. Note: Always make sure your oven temperature is accurate and some ovens just cook either at a higher/lower heat than others so it is best to not go completely by time on a recipe but go by if the cheesecake is cooked through. ** Temps and times will always vary depending on ovens**
Remove the roasting pan from the oven then remove the cheesecake from the roasting pan and allow the cheesecake to cool on the counter for another 1 hour, or until cool enough to place into your refrigerator to continue to cool completely overmight.
After the cheesecake has chilled overnight, gently run a knife along the sides of the cheesecake and gently release the sides of the springform pan and remove it from the cheesecake.